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Cepelinai

Name: Cepelinai
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Lithuanian
Ingredients: 500 g potatoes, peeled and boiled; 250 g minced pork; 1 onion, finely chopped; 2 cloves garlic, minced; 2 tbsp flour; 1 egg; 100 ml sour cream; 100 g grated cheese (optional); salt and pepper to taste; fresh dill for garnish

Traditional Lithuanian cepelinai with potato dumplings filled with minced pork and served with sour cream

Ingredients

500 g potatoes, peeled and boiled

250 g minced pork

1 onion, finely chopped

2 cloves garlic, minced

2 tbsp flour

1 egg

100 ml sour cream

100 g grated cheese (optional)

salt and pepper to taste

fresh dill for garnish

Method

Prepare the potato dough: Once potatoes are cooked, mash them through a potato ricer or sieve. Add flour gradually until you have a firm dough that can be shaped.

Make the filling: In a skillet, sauté onion and garlic in a little oil until soft. Add minced pork and cook until browned. Season with salt and pepper. Let cool slightly.

Combine ingredients: Mix the cooled meat filling with 1/2 cup of sour cream, grated cheese (if using) and the egg to bind the mixture.

Form the cepelinai: Take a rounded spoonful of potato dough and press a small hole in the centre. Spoon the meat filling into the hole, then cover with more potato dough to seal it completely. Roll between palms to smooth out the shape.

Cook the cepelinai: Bring a large pot of salted water to boil. Gently add cepelinai and cook for 15-20 minutes, or until they float to the surface.

Finish and serve: Remove from water and drain. Serve hot with a dollop of sour cream, fresh dill and additional cheese on top.